Its beginning to look a lot like Christmas! Wow, hasn’t that year flown by! This year not much will change on our table to cater for the Paleo eaters. Here in Australia its usually warm so we celebrate with a lot of meats and salads. There will be some changes to the desserts on offer, but I won’t be acting like the paleo police. I’m hoping for a relaxed day, filled with family and laughs. Thats what Christmas is about for me anyway.
This year I wanted to attempt my first glazed ham. My husband grew up always having a glazed ham on the table, as a result he loves ham on the bone. It was something that my family never did, we always had cold sliced ham instead. So, for a few years now, I have wanted to make my own glazed ham for him. This year I have finally organised myself enough to give it a go.
When I was looking around for recipes, most used sugar to create that glazed crust. That one was easy to replace with a more natural sweetener. So like most things I made up my own version.
Citrus is another big influence on our Christmas table. So I wanted to use it in the marinade. I chose orange as there is just something about orange and spices at this time of the year. I think I was born or live in the wrong hemisphere.
Paleo Glazed Christmas Ham
5kg leg of ham
Zest and juice of 1 orange
1 1/2 tsp mustard powder
1 1/2 tsp cinnamon, ground
1/4 tsp allspice, ground
1/4 tsp nutmeg, ground
1/2 cup honey
1/4 maple syrup
Preheat the oven to 150 degrees.
Remove the skin from the top of the leg of ham. Place it in a large baking dish.
Score the fat and down into the meat in a criss cross pattern.
Put the rest of the ingredients (except the cloves) into a small bowl and mix well, trying to get all the lumps out.
Use 2/3rd’s of the marinade to baste the ham on both the end and top scored sides.
Poke the cloves into the crosses where each of the scores meat on the top.
Fill the bottom of the baking dish with water, about 1 1/2 – 2 cm’s deep. This will mix with the marinade that has run down the meat.
Put into the oven and bake for 30mins, then using the remainder of the marinade, baste again.
Return to oven for a further 30-45 mins. If edges of the ham are beginning to blacken, cover them with some aluminium foil.
Remove the ham from the oven, cover it with aluminium foil and let it rest for 15-20 minutes and then slice and serve warm. To serve cold, remove the aluminium foil after those 20 minutes and let cool completely.
Store wrapped in a wet tea towel, in a ham bag.
What a lovely tradition to start for my husband and family. You can just tell there is so much love in a meal prepared like this. The effort you put in will be enjoyed on the day, and for many days to follow with salads, veggies, in crustless quiches or in different leftover recipes.